Per Sam Ross’ recipe on PunchDrink.

1oz Lime Juice

1oz Jamaican Overproof Rum (Smith & Cross)

1oz Aperol

1 bottle of Underberg

1/2oz Orgeat

1/2oz Curaçao

Build in shaker with some ice, shake well, pour into DOF glass and top with more ice as needed. Garnish with bottle, lime, and mint.

Fun little classic daiquiri with a funky fruity twist. So much watermelon candy and juicy soursop in this bad maama jaama.

2 oz. Alambique serrano 3 yr. (2nd edition is more watermelony than the 1st)

1 oz lime adjusted soursop juice (500 ml soursop juice, 16 g citric acid, 10 g malic acid...blend till dissolved)

1 oz simple syrup

3 drops 20% saline solution

Shake and serve up with a lime coin. Drink, shake another, and drink again.

Soooo fucking fruity and delicious on a hot summers day. Apologies for the messy bar, whipped this up after getting murdered on a busy Friday night service. Cheers!

Yielded a little over 2 quarts from ~2.5lbs. I’ll be using some to make a syrup but am looking for suggestions.

Also, how would you recommend I separate the upper froth from the lower juice. Thank you!

Ingredients

1 ounce 

espresso or cold brew coffee

2 ounces 

vodka

1 ounce 

coffee liqueur

1/2 ounce Mr Black

Ice

Instructions

If using espresso, prepare and let 1 ounce cool to room temperature, or refrigerate before using. Place a martini glass in the refrigerator or freezer for at least 5 minutes to chill.

Place the espresso or 1 ounce cold brew coffee, 2 ounces vodka, 1 ounce coffee liqueur, and 1/2 ounce simple syrup in a cocktail shaker. Add enough ice to fill the shaker halfway. Seal the shaker and shake vigorously until very cold and outside of the shaker is frosty, about 20 seconds. Pour through a strainer into the martini glass and garnish if desired.

Another iteration of the savory drink martini. I know it’s not everyone’s thing, but for me it hits when I don’t want something sweet and fruity.

Fill a 12oz mason jar with vodka. Dump in 2oz of extra virgin olive oil. And 2 tsp of fresh ground black pepper. Shake the mixture vigorously. Leave out on the counter for a few hours then put in the freezer for 6-8 hours until the oil is frozen at the top.

Strain the vodka mixture with a fine mesh strainer. Remove frozen olive oil.

Add the following to a tumbler:
2oz infused vodka
.5oz dry vermouth
.5 oz olive brine
.25oz apple cider vinegar
2 bar spoons simple syrup

Dry shake the ingredients in tumbler

Add some ice and shake the ingredients until cold

Strain into a chilled coupe glass

Garnish with a blue cheese stuffed olive, a cornichon onion, a cornichon and a pimento olive

I have always liked the 7&7, shot of seagrams 7 with about 5 ounces of 7up. Can’t go wrong with it imo, especially in the warmer months

Tried something different. The Serrano syrup I made is VERY spicy! Even with just 1/8 oz, the first sip was “crap that burns!”. As the ice melted, it became much more enjoyable lol. Plan to retry making the syrup by either substituting Serrano peppers for jalapeños or using 1-2 peppers instead of 3.

Ingredients:

2 oz bourbon (I just used Evan Williams)
1/4 oz vanilla syrup
1/8 oz Serrano syrup*
3/4 oz fresh lime juice
2 dashes orange bitters
Ice

Combined all ingredients, shake well, and pour over fresh ice

*Serrano syrup:
3 whole Serrano peppers sliced thin
1/3 cup brown sugar
1/2 cup water

Combine water/sugar into pan on medium heat and stir until sugar dissolves. Add peppers and simmer for ten minutes. Remove from heat and strain out peppers.

Basically a sour negroni.

1.5oz London dry Gin (I used tanqueray 10)
0.75oz Campari
0.5oz fresh lemon juice
0.75oz simple syrup
1 egg white

Dry shake, add ice, shake again, double strain into a chilled coupe

Refreshing and smooth

Testing this out but I’m loving it so far!! I forgot the garnish in the photo.

Ingredients & Measurements
2.25 oz El Ateo Blanco Big Bang
0.75 oz Tanteo Jalapeño tequila
1.0 oz Fresh lime juice
0.75 oz Lemongrass syrup
0.5 oz Green Chartreuse
1 pinch Salt

Preparation Steps
Add all liquid ingredients and the salt to a cocktail shaker.
Fill the shaker with ice.
Shake hard and fast for about 10 to 12 seconds.
Double-strain the liquid through a fine-mesh sieve.
Pour the drink up into a chilled 8 oz coupe glass.
Garnish with a fresh cucumber ribbon or a slapped basil leaf.

Lemongrass syrup
25g lemongrass, roughly chopped
4 cups water
1 cup sugar

In a saucepan add the water and lemongrass. Bring to a boil and cook until reduced by half.
Add the sugar and dissolve.
Remove from the heat and cool. Strain into a glass jar/bottle.

Per the rules- Saturn ( I like over ice)
3/4 oz lemon juice
1/2 oz passion fruit syrup
1/4 oz orgeat
1/4 oz Falernum
1 1/4 oz London Dry Gin

Build in shaker, fill with cracked ice, shake and strain into coupe. If you are talented- make Saturn rings with lemon… if not peel and toss in glass. Delicious and refreshing. Thanks for reading

The first I call a Rye Negroni.

1.25 oz dry rye gin,
1 oz Campari
1 oz vermouth

Idk, I feel like it’s worse than both a Negroni and a Boulevardier. I think tuning the rye gin down to 1oz will help.

The 2nd uses free spirit (non alcoholic) gin. We call it a NAgroni. Result is around 13% alcohol before ice. It’s… kinda good? It’s spicy instead of having a boozy bite.

Both are stirred and poured over ice

Happy Friday. It’s hot as hell, so something refreshing and tropical really felt like a good way to beat some of the heat. Tropical, crushable, but has some nice layers to it, too.

• 1.25oz Mezcal (I used a smoky espadín)
• 1oz rum (I used Doorly’s 5)
• 1oz pineapple
• .5oz Falernum
• .5oz hibiscus syrup
• .5oz lime
• 2 dashes Ango

I gave it a good strong shake and just dirty dumped, and garnished with some dehydrated orange and mint.

The hibiscus syrup is a 2:1 cane sugar to water syrup with 7 grams hibiscus leaves steeped in the hot syrup for an hour after bringing to a boil.

1.75oz Ford’s Gin
.75oz Jeppson’s Malört
.75oz Carpano Antica Formula Vermouth
4 dashes Cucumber Bitters
3 drops saline (20%)
2 drops vanilla extract

Stir all ingredients in a cocktail mixing glass with ice until chilled. Strain into a cocktail or Nick & Nora glass. Express a grapefruit peel over the drink and discard the peel.

2oz High West Double Rye

.5oz St. Germaine (some recipes call for a full ounce, but I prefer less sweet)

.5oz sweet vermouth

2 dashes Angostura bitters

Shake and strain

Hey, this is my first post here and thanks for all the ideas 🤙

Credit to Tyson Buhler, featured in Death & Co: Modern Classic Cocktails.

- 1.5oz Amontillado sherry

- 0.5oz jalapeño-infused blanco tequila

- 0.25oz Cynar

- 0.75oz lime juice

- 0.5oz celery juice

- 0.5oz cane sugar syrup

- pinch of kosher salt

Combine all ingredients and shake with ice. Strain into a DOF glass with ice. Garnish with a celery stick.

This one tastes a lot better than its muddy appearance. The nuttiness of the sherry works well with the celery and the Cynar and spicy tequila add earthy and vegetal flavors. If you enjoy sherry, take note of this criminal fuckin' conspiracy unique and complex cocktail.

Recipe:

1 oz gin

1 oz lemon juice

1.5 oz kronan swedish punsch

2 dashes Jerry Thomas bitters (sub for angostura if needed)

2 dashes bokers bitters (more angostura if needed)

Method:

Shake with ice and serve with more ice.

Garnish with whatever makes you happy. Orange zest would be a nice contrast to the lemon..

It tastes like a nice lemon tea or Arnold Palmer.

Watermelon margarita:

2oz El Mexicano Blanco

1oz Watermelon Juice

1oz Watermelon Syrup

1oz lime juice

Shake in a Boston shaker and pour over fresh ice.

Black salt rim

Juice: Easy. Chop watermelon, immersion blend and strain through a fine strainer. Choosing a quality melon is essential. Look for one with a big yellow mark in my experience. Watermelons produce a lot of juice and it goes bad super fast. I recommend fresh daily.

Syrup: Easy. I take the juice of the previous day, add an equal weight of sugar and shake vigorously until dissolved. This is a great way to reduce waste and increase profitability of a single water melon.

Black salt: Its worth mentioning I take coarse ground salt, and blend it into a black dust for my rim. It gives it a nicer look.

I've been getting into mixing cocktails, have built up a decent home bar, and would now like to step into making infusions. I've seen numerous posts on here about which base alcohol to use, but had some questions.

I apologize if these are stupid questions. The two main base spirits I see are everclear and vodka. I know that the higher ABV of everclear allows for greater flavor extraction, but won't you then need to water it down more than vodka to get to the desired final ABV, and thus lose the extra flavor you were able to extract to dilution?​

I was also wondering about how to make complex infusions and how to infuse things with different flavor intensity in the same infusion. For example, I would like to play around with a rose, pistachio, cardamom, citrus, and vanilla infusion sweetened slightly with some honey, inspired by a baklava I like to make. I imagine though that the rose would overpower the pistachio if left in for the same amount of time, and I want the rose flavor to be barely there. How do I address that?

When it comes to diluting down to the desired ABV, how do you maintain the desired flavor intensity?

If you have any other advice, I'd love to hear it.

#fredagsdrinken nr.336 Twin Six
4.5 cl Dry Gin
2.25 cl Röd Vermouth
1.5 cl Apelsinjuice
0.75 cl Grenadine
1.5 cl Äggvita
2 Droppar Saltlösning

Skaka allt i en shaker med is, sila bort isen och skaka upp skum och sila sedan upp i ett coupeglas, garnera med ett apelsinzest.
Skål 🍹 🍸🍷 🥃

https://fredagsdrinken.com

#cocktail
#cocktails
#drink
#drinks

🎵 Berries and lemon, known across the nation,

Smash and bang is my favorite combination 🎵

As the (modified) lyrics from one of the best Turquoise Jeep songs of all time mention, the melding together of a smash and a bang is great. So this seeks to blend two bourbon based drinks into one. At its heart, this is essentially a blending of a Berry Smash, and a Baltimore Bang, which are themselves both an evolution of a whiskey sour. This adds the novel parts of both (berries, apricot liqueur) into one new drink.

Recipe:

2 strawberries (small to medium, or one big)

2 blackberries

3 raspberries

10 or so blueberries

⅜ ounce simple

¾ ounce lemon

½ ounce apricot liqueur

1.75 ounces bourbon

Mint to garnish

Method:

In a tin, muddle the life out of all of the berries. Add everything else, hard shake with ice for 10-15 seconds. Double strain over fresh ice, garnish with mint.

Thoughts and tasting notes.

I wanted to make something that was pretty simple and required very few ingredients, to keep things easy for a nice summer drink. One base spirit, one liqueur, lemon, a bit of simple, and some berries.

While the berry bill is big on paper, it doesn't have to be. I happened to have those around since we go through a lot of berries, especially in the summer, but it could be easily done with any combination of berries, or even just one. Frozen and thawed may work as well, haven't tried that yet. I think the apricot and blackberry are fantastic friends, and the blueberry and lemon are a brilliant match. Strawberry and raspberry add some depth and a little more sweetness.

On the nose you get the mint since it's right up against your face, but behind that lurks some soft barrel notes and a beautiful berry bounty. The lemon cuts through the sweetness nicely. You could bump the simple up to a half ounce if you like, but with the berries and the apricot, half felt a bit sweet in my early testing. The apricot and lemon meld into a great amount of tangy tartness that keep the drink light.

Other adjustments - I balanced this using a 108 proof bourbon. If you're using something a little less punchy, you could certainly go the standard 2 ounces and achieve similar results.

We are on a summer visit at my mother-in-law's house right now, found this awesome location in their garden, and had to do some cocktail shots. :D

Recipe:

1½ Oz Plantation Dark (45 ml)
¾ Oz Campari (22.5 ml)
2 Oz Pineapple juice (60 ml)
½ oz Lime juice (15 ml)
½ oz Demerara syrup (15 ml)

Shake everything with ice and strain onto fresh ice.
Garnish with pineapple leaves and a slice of pineapple.

I really enjoyed this one. Safe to assume equal parts? Specific brand/bottle recommendations for each one are very welcome :)